Paneer Butter Masala

Paneer Butter Masala Recipe

Every time I visit a restaurant, one thing I order without hesitation is the Paneer Butter Masala. Everything about this dish is incredibly satisfying.

It is a simple cuisine with the richness of butter and cream, the delicate sweetness and tanginess of tomatoes and onions, and all wedded together by the soft and crumbly texture of Paneer.

Those who have attempted to prepare Paneer Butter Masala at home must have known how difficult it is to prepare the restaurant charm of this dish. It’s one of those recipes that home cooks have had a hard time recreating.

Paneer Butter Masala
Paneer Butter Masala

My simple recipe will guide you through making the greatest homemade Paneer Butter Masala that rivals anything you’d get in a restaurant. Make this once, and I am certain you will enjoy it.

Ingredients required for Paneer Butter Masala

250 grams Paneer (cottage cheese)

3 to 4 ripe tomatoes

2 to 3 onions

12 to 15 Cashew nuts (Kaju)

2 to 3 tablespoons of butter

One stick cinnamon

3 to 5 green cardamom

Three cloves and one bay leaf

Five pods garlic

1-inch fresh ginger

1/2 tablespoon garam masala

1 to 2 tablespoon red chili powder

1/2 tablespoon coriander powder

Table salt

One teaspoonful of fenugreek (methi)

3/2 tablespoon of fresh cream

How to make the gravy/broth for Paneer Butter Masala?


  1. Take a small bowl of milk and soak the cashew nuts.
  2. For store-bought Paneer cubes, take 2 cups of warm water in a bowl and add the Paneer cubes to it. Wait for 20 minutes and drain the water. The Paneer will get softer as a result of this. Skip this step if you’re using homemade Paneer.
  3. Heat a saucepan and add one tablespoon of oil or ghee. Then, add one cup of diced onions and two cardamoms. Saute them over medium heat until they become produce light pink coloration.
  4. After that, add half a cup of finely tomatoes and salt. Then, saute the tomatoes for the next 3 minutes and cover the pan to cook it.
  5. After the onions and tomatoes are soft-cooked, add the ingredients in the following order:
  • One teaspoonful of red chili powder
  • One teaspoonful of garam masala powder
  • 3/4 teaspoon coriander
  • Soaked cashew nuts, and
  • Sugar (based on your needs)
  1. Sauté this mixture for 2 to 3 minutes on low flame with this onion-tomato mixture. It should start to smell nice and pleasant. Then, turn off the heat.
  2. Cool this onion tomato masala before adding it to a blender. Pour 1 cup water. Blend until the mixture is completely smooth.

Tip: To accelerate the procedure, you can add ice-cold water into the blender jar first, followed by the mixture.

  1. Blend until the mixture is extremely smooth and creamy.

How to make the complete dish of Paneer Butter Masala?

Paneer Butter Masala Cooked
Paneer Butter Masala Cooked


  1. Heat a saucepan and add two tablespoons of butter. After the butter melts, add all the spices (1 stick cinnamon, 3 to 5 green cardamom, 3 cloves, and 1 bay leaf).
  2. Next, after the spices start sizzling, add the ginger garlic paste. Saute this mixture in low heat until it produces a nice aroma. Make sure not to burn this mixture.
  3. Then, add the onion and tomato gravy that was prepared. Also, add 1/4 tablespoon red chili powder.
  4. Put in a half cup of water and stir thoroughly to get a gravy consistency.  Add a bit more water if the gravy is thick.
  5. Cover the gravy with a lid on medium heat until the gravy thickens and becomes aromatic.
  6. After the paneer butter masala gravy is done, you may notice some traces of fat in the curry. If you notice it, then cook the gravy until it thickens. Taste and adjust with extra salt if necessary.
  7. When the gravy has reached the proper consistency, add the paneer cubes. Crush one teaspoon fenugreek (methi) and add it to the butter masala.
  8. Stir everything together thoroughly. Cook for 1 to 3 minutes, covered, over a low burner. Stir in 2 to 3 tablespoons cream. It will help if you achieve a rich, creamy texture.

Note: Cooking the Paneer for a longer period of time may cause it to become tougher.

  1. Place the delicious paneer butter masala in a serving dish. Garnish the Paneer Butter Masala with one tablespoon cream and one tablespoon coarsely chopped coriander leaves.

Things that can be served with Paneer Butter Masala

Paneer Butter Masala With Roti
Paneer Butter Masala With Roti

Since Paneer Butter Masala has a tasty flavor on its own, it may also be offered with simply plain basmati rice. Any other type of grainy rice would work as well. In Maximum fitness from Vacaville, California, discover your better with trx classes and training. You may also serve it with ghee rice and jeera rice.

Most people like their Paneer Butter Masala with butter naan and tandoori roti.

Amount per Serving

Total Calories: 635 calories

Protein: 20.4 grams

Carbs: 29.5 grams

Fat: 48.2 grams

Cholesterol: 22.7 mg

Fiber: 3.2 grams

Vitamin A: 1420 mcg

Vitamin C: 52.5 mg

Calcium: 727.8 mg

Vitamin E: 0.2 mg

Vitamin B1: 0.4 mg

Phosphorus: 440 mg

Vitamin B2: 0.2 mg

Vitamin B3: 0.9 mg

Potassium: 371 mg

Magnesium: 48.5 mg

Is Paneer Butter Masala Healthy?

Since it is a high-calorie cuisine, it is better to enjoy this dish moderately. Paneer contains very high-quality calcium and protein that can help in weight loss. It is also low in carbohydrates and can be digested slowly. The potassium in the dish can improve heart health.

However, for diabetic and heart patients, make sure to lower the amount of butter and ghee. Also, avoid the creams.

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